Sour cabbage

Sauerkraut is actually a regular white cabbage or some other kind, but most often white cabbage is used, which has been pre-cut and preserved under the influence of the lactic acids formed in the process of fermentation of the sugars from the cabbage juice.

Cabbage appeared on the Bulgarian table a long time ago, even before potatoes, and various dishes were prepared from it, including sauerkraut.

In particular, it was considered a staple food and source of vitamins in the winter and spring periods, when people had limited access to food products with a high content of valuable nutrients such as fruits and vegetables.

Even the Bulgarian kings grew cabbage in the so-called vegetable gardens – a section of agricultural land intended specifically for this crop.

They grew cabbage not only for themselves, but also for their own families, as they were convinced that this vegetable was a source of health and longevity.

Sauerkraut was a real salvation from scurvy for people traveling long distances during the cold winter months.

It is particularly important that the large amounts of vitamins contained in this vegetable are preserved not only in it, but also in the salt solution in which /cabbage/ is fermented.

Furthermore, if the cabbage cobs are fermented whole or split in half, they retain 2 times more vitamins compared to those that have been finely chopped.

Properly fermented and stored cabbage can preserve the entire range of vitamins for up to 6 and even up to 8 months.

Nutritional value of sauerkraut

Sauerkraut is a source of many vitamins and substances useful for the body. This vegetable is rich in vitamins of group B, A, C, nicotinic acid, tocopherol, H (biotin).

Sauerkraut contains a huge amount of microelements such as calcium, magnesium, phosphorus, sodium, sulfur, chlorine and potassium, as well as macroelements – iron, iodine, zinc, manganese, copper, fluorine, chromium, mobilden, etc.

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Lactic acid and evaporated sea salt have a preservative effect, and thanks to mustard oil, which contains sulfur, sauerkraut gives off a specific smell of pickled apples.

With this same oil, flatulence is usually associated with the consumption of the fermented vegetable.

The caloric content of sauerkraut is a total of 27 kilocalories per 100 grams, which makes it particularly suitable for people who want to lose weight.

Beneficial properties

In itself, cabbage is a unique vegetable in terms of content of useful substances, because in Bulgaria, it was considered a “second bread”, of course, until the appearance of potatoes.

The fermented vegetable increases immunity, increases the body’s resistance to stress, activates the metabolism, stimulates the formation of red blood cells and contributes to the rejuvenation of the body’s tissues, to the reduction of cholesterol and to the strengthening of heart function.

The use of sauerkraut has a beneficial effect on male potency.

The fermented vegetable stimulates the intestinal function and improves the condition of the microflora of the gastrointestinal tract.
Sauerkraut is particularly useful for metabolic problems, it is also effective for diabetes patients, and also for people with some diseases of the gastrointestinal tract.

Currently available data from medical research shows that the substances in the fermented vegetable slow down the process of cancer cell division, especially if it concerns malignant tumors of the mammary glands, intestines and lungs.